Categories: Casserole, Comfort Food, Dairy, June2012, Whole Grains

Ingredients

• One 10 oz can Cream of Broccoli soup (or mushroom), low-sodium, if you prefer (*see note below for gluten-free)
• 1/3 cup reduced-fat mayonnaise
• 2 tablespoons milk
• 1 1/4 cups reduced fat shredded cheese (cheddar, colby-jack, etc)
• 1/2 teaspoon Splenda/sugar
• 1/4 teaspoon black pepper
• Dash freshly grated nutmeg
• .
• 2 cups cooked broccoli
• 1 1/2 cup COOKED quinoa (see note)
• Feshly grated Parmesan cheese
• .
• To cook quinoa:
• 3/4 cup quinoa
• 1 1/2 cups water
• 1/4 teaspoon salt

Directions

1. Rinse quinoa in a fine sieve until water runs clear. In a small saucepan combine the quinoa, water, and salt. Bring to a boil over high heat. Reduce heat to low and cover. Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible. Fluff with a fork.

2. Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual ramekins – with vegetable cooking spray.

3. In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.

4. Spoon mixture into prepared casserole. Sprinkle on a couple tablespoons Parmesan and bake for 30-35 minutes or until bubbly on the edges and golden

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